This has been the month of revisiting foods that were difficult to make in the past. Although I’ve never used this recipe before, the last time I made pecan pie, the top burned and the inside was a liquid mess. However, since my husband had never had a real pecan pie, I decided to make another attempt. Although I may have let this bake a tiny bit too long (the crust got fairly brown and so did the nuts – but nothing turned black), it was still delicious and the inside wasn’t runny at all. Another keeper from Pioneer Woman!
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.